[The estimation of the influence of various methods of thermal processing on acrylamide level in potato chips].

@article{Gieleciska2009TheEO,
  title={[The estimation of the influence of various methods of thermal processing on acrylamide level in potato chips].},
  author={Iwona Gielecińska and Hanna Mojska and Katarzyna Małecka},
  journal={Roczniki Panstwowego Zakladu Higieny},
  year={2009},
  volume={60 2},
  pages={121-4}
}
The aim of our study was to examine influence of thermal processing conditions on acrylamide concentration in potato chips ready to eat which were preparing from different varieties of pre-cooked potato chips. Relation between colour of potato chips and acrylamide content was also examined. Acrylamide concentration in potato chips ready to eat ranged from… CONTINUE READING